Mexican Beans and Rice Soup
A heartwarming, vibrant soup combining beans, tomatoes, and aromatic spices into a comforting dish, perfect for busy days.
Ingredients
Main Ingredients
- 3 pieces plum tomatoes Juicy and slightly sweet, these tomatoes provide the soup with a rich, vibrant base.
- 1/2 pieces onion, roughly chopped Adds depth and savory flavor.
- 2 cloves whole garlic cloves, peeled Aromatic and pungent.
- 1 piece chipotle in adobo pepper Offers a smoky heat.
- 3 cups vegetable or chicken stock Adds richness and moisture.
- 1 can black or pinto beans, drained and rinsed (15-ounce) Full of protein.
- 1/3 cup uncooked long-grain white rice Adds texture and heartiness.
- 2 tsp Mexican oregano Brings authentic Mexican flavor.
- a pinch none ground cumin Enhances the taste.
- to taste none salt and freshly cracked black pepper Essential for rounding out the flavors.
- splash none oil for cooking Helps sauté the aromatics.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Roast the plum tomatoes on a baking sheet for about 30 minutes until their skins blister.
- In a soup pot, heat a splash of oil over medium heat, add chopped onion and garlic cloves, and sauté for 5-7 minutes until fragrant.
- Blend the roasted tomatoes with sautéed onion and garlic until smooth to create a robust tomato base.
- Add the tomato puree back to the pot with stock, drained beans, uncooked rice, oregano, cumin, salt, and pepper. Bring to a boil.
- Reduce heat and let the soup simmer for about 15 minutes, tasting and adjusting seasoning as needed.
- Serve hot in bowls, optionally topping with cilantro, avocado slices, or crema.
Notes
To enhance flavor, consider adding roasted vegetables or extra chipotle peppers for heat. Store leftovers in an airtight container for up to three days or freeze for three months.